Description
A bright, moist lemon traybake topped with a sweet-tangy lemon drizzle that soaks into the sponge for a glossy, zesty finish.
Ingredients
- Unsalted Butter, 225g, softened
- Caster Sugar, 225g
- Self-Raising Flour, 225g
- Eggs, 4 large
- Lemon Zest, zest of 2 lemons
- Icing Sugar, 150g (for the drizzle)
- Lemon Juice, juice of 2 lemons (for the drizzle)
Instructions
- Preheat Your Equipment: Preheat oven to 180°C (160°C fan, 350°F). Grease and line a 9×13-inch traybake tin.
- Combine Ingredients: Beat 225g softened unsalted butter and 225g caster sugar until pale and fluffy. Add 4 large eggs one at a time, mixing gently. Fold in 225g self-raising flour and the zest of 2 lemons until just combined.
- Prepare Your Cooking Vessel: Pour the batter into the lined tin and smooth the top with a spatula for an even surface.
- Assemble the Dish: Ensure the batter is evenly distributed in the tin so the traybake cooks uniformly.
- Cook to Perfection: Bake for 30–35 minutes, or until the top is golden and a skewer inserted into the center comes out clean.
- Finishing Touches: While the cake is still warm, prick the top all over with a skewer. Mix 150g icing sugar with the juice of 2 lemons to make the drizzle and pour it evenly over the warm cake, letting it soak in.
- Serve and Enjoy: Allow the traybake to cool, then slice into 16 squares and serve.
Notes
- Use room temperature eggs and butter for a lighter sponge.
- Prick the warm cake before drizzling to help the lemon syrup penetrate deeply.
- Zest lemons before juicing to avoid losing zest to the juicing process.
- Store in an airtight container at room temperature for up to 4 days or freeze slices for up to 2 months.
Nutrition
- Serving Size: 1 square (1/16 of traybake)
- Calories: 230
- Sugar: 18g
- Sodium: 90mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0.3g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg
Keywords: lemon, traybake, lemon drizzle, cake, teatime, easy bake, citrus dessert